You’ll be blown away by the deliciousness of this comforting homemade vegan vegetable soup, which is very simple to make and adapt. More water will highlight the broth; less water will make the soup heartier. Enjoy!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
| Yield: | 1 pot of soup |
Ingredients
- 2 tablespoons grapeseed oil, or to taste
- 2 potatoes, chopped (Optional)
- 3 stalks celery, sliced
- 3 carrots, sliced, or more to taste
- ½ large white onion, chopped
- 8 shiitake mushrooms, sliced, or more to taste
- ½ bunch Swiss chard, chopped
- 6 cloves garlic, halved
- salt and ground black pepper to taste
- water to cover
- 2 bay leaves
- ½ (16 ounce) package fusilli pasta (Optional)
- 1 (8 ounce) container extra-firm tofu, cubed (Optional)
- 2 tablespoons tamari
- 1 tablespoon vegetable bouillon (such as Better Than Bouillon®)
Instructions
- Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
- Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.
Reviews
Delicious soup.. I had bow ties so I used those. Very filling. Will make again